Page 1
PREMIERE SERIES
ELECTRIC CONVECTION STEAMERS
INSTALLATION - OPERATION - MAINTENANCE
MODELS
PS-3E
PS-6E
Telephone: (802) 658-6600 Fax: (802)864-0183
www.marketforge.com PN 14-0264 Rev B (1/17)
© 2017 - Market Forge
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Your Service Agency’s Address:
Model
Serial number
Oven installed by
Installation checked by
Page 3
IMPORTANT
TABLE OF CONTENTS
WARNING: Improper installation, adjustment, alternation,
service or maintenance can
cause property damage, injury or death. Read the installation, operation and maintenance instructions thoroughly
before installing or servicing
this equipment.
FOR YOUR SAFETY
Do not store or use gasoline or
other ammable vapors or liquids in the vicinity of this or any
other appliance.
The information contained in this
manual is important for the proper installation, use, and maintenance of this oven. Adherence
to these procedures and instructions will result in satisfactory
baking results and long, trouble free service. Please read
this manual carefully and retain
it for future reference.
INSTALLATION
Service Connections ..................................................... 2
Installation Instructions ................................................... 3
Testing Procedures ....................................................... 6
OPERATION
Operating Instructions .................................................... 7
Control Description ................................................... 7
Cooking with the Steamer ............................................. 7
Shut Down........................................................... 7
Suggested Cooking Guidelines ............................................ 9
MAINTENANCE
Cleaning ............................................................... 11
Condenser Maintenance ................................................. 12
ERRORS: Descriptive, typographic or pictorial errors are
subject to correction. Specications are subject to change
without notice.
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Service Connections
SERVICE CONNECTIONS
GW Generator Water - 3/8” (10mm) OD tubing at 25-50 PSI.
CW Cold Water - 3/8” (10mm) OD tubing at 25-50 PSI.
D Drain - 1” (25mm) IPS piped to open floor drain. NO
SOLID CONNECTION TO FLOOR DRAIN. NO BENDS
OR ELBOWS.
EC Electrical Connection - 1-1/8” (29mm) electric connection
to controls.
GW
D
1.75 (44)
27.50 [699]
15.00 [381]
3.00 [76]
1.75 [44]
CW
EC
ELECTRICAL CHARACTERISTICS
AMP/PHASE
SINGLE PHASE
MODEL kW
PS-3E 10
PS-6E 15
MODEL kW
PS-3E 10
PS-6E 15
208V 220V 240V
48 46 42
72 69 63
AMP/PHASE
THREE PHASE
208V 240V 380V 415V 480V 600V
28 24 16 14 12 10
42 36 23 21 18 15
CAUTION:
Before connecting water to this unit, water supply should be analyzed to make sure hardness is no greater than 2.0 grains and pH
level is within the range of 7.0-8.5. Water which fails to meet these
standards should be treated by installation of water conditioner.
EQUIPMENT FAILURE CAUSED BY INADEQUATE WATER
QUALITY IS NOT COVERED UNDER WARRANTY.
The drain piping must consist of temperature resistant material,
greater than 160°F, and be of adequate diameter not to cause
flow restriction. Improper materials may deform and cause restrictions, thus affecting performance.
17.00 [432]
D
24.00 [610]
20.00 [508]
EC
GW
PS-3E
1.50 [38]
12.50 [318]
CW
PS-6E
19.00 [483]
DIMENSIONS ARE IN INCHES [MM]
1/2 NPT DELIME INLET
23.50 [597]
Figure 1
D
1.00 [25]
2.00 [51]
PS-3E
PS-6E
15.13 [384]
21.62 [549]
4.02 [102]
INSTALLATION
2
Page 5
Installation Instructions
GENERAL
The PS-3E and PS-6E steamers are single compartment
electric pressureless steam cookers with an internal electric steam generator that maintains standby water temperature at approximately 205°F. PS-3E is rated 10 kW.
PS-6E is rated 15 kW.
At high altitude locations a lower temperature is required
to achieve atmospheric steaming. Contact your autho-
rized service ofce to have the thermostat adjusted if the
steamer will be operated at high altitudes.
UNPACKING
This steamer was inspected before leaving the factory.
The transportation company assumes full responsibility
for safe delivery. Immediately after unpacking the steamer, check for possible damage. If the steamer is found to
be damaged after unpacking, save the packaging material and contact the carrier within 15 days of delivery.
Prior to installation, verify that the electrical service agrees
with the specications on the machine data plate which is
located on the left side panel.
LOCATION
Allow space for plumbing and electrical connections.
Minimum clearances are 0” on the sides and 6” (152 mm)
on the back for proper air circulation. Allow adequate access for operating and servicing the steamer, 36” (915
mm) at the front of the steamer and 15” (381 mm) above
the steamer.
ANCHORING STEAMER (WITHOUT LEGS)
1. Place steamer in the desired location on the levelled
counter top and mark four corners. Remove the
steamer and drill 1/2” holes as indicated in “Figure 2”.
2. Apply a bead of RTV or other equivalent sealant
around bottom perimeter edge of the steamer. If anchoring the steamer, this bottom seal is necessary to
meet NSF requirements.
3. Set steamer on counter and bolt down securely with
3/8 - 16 bolts (not supplied).
STACKING KIT
Follow instructions in the stacking kit when installing
stacked convection steamers.
LEVELING FEET (STANDARD) OR 4” ADJUSTABLE
LEGS (OPTIONAL)
Thread the four 2” levelling feet shipped in a bag inside
the steamer cabinet into the threaded holes on the bottom corners of the steamer. Or, thread the four optional
4” adjustable legs into the threaded holes on the bottom
corners of the steamer.
LEVELING
Using a spirit level or pan of water in the bottom of the
steamer, adjust the levelling feet or the feet on the adjustable legs to level the steamer front-to-back and sideto-side. After the drain is connected, check for level by
pouring water onto the oor of the compartment. All water
should drain through the opening at the back of the compartment cavity.
Figure 2
WARNING
Disconnect the power supply to the appliance
before cleaning or servicing.
Make electrical connection through the 1-1/8” (29 mm) diameter hole provided using 3/4” (19 mm) trade size conduit. Refer to the wiring diagram located inside the right
side panel. Use 90°C minimum insulated wire.
3
INSTALLATION
Page 6
Installation Instructions
PLUMBING CONNECTIONS
WARNING
Plumbing connections must comply with applicable sanitary, safety, and plumbing codes.
The water supply inlets are provided with 3/8” (10 mm)
compression ttings for 3/8” O.D. copper tubing. The water supply line pressure should be 25-50 PSI (1.8-3.5 kg/
cm2) for each line. The water supply to the generator
tank is separate from the water supply to the cooling system where steam is condensed before entering the drain
line.
Install line strainers (not provided). A manual shutoff
valve for each supply line must be provided convenient
to the steamer.
We recommend treated water feeding the boiler inlet supply, and untreated water feeding the cooling system inlet.
Hook-ups are labelled on the back of the steamer.
ADJUSTMENT FOR HIGH ALTITUDE LOCATIONS
The steamer has been factory set so that when it is ON,
and during the READY phase, it will maintain water temperature in the steam generator tank at approximately
205°F (96°C) (just below water boiling point). However,
for high altitude locations, an authorized service agency
must adjust the steamer to achieve this temperature.
ADJUSTMENT FOR DRAIN WATER TEMPERATURE
Cooling solenoid valves have been adjusted to yield drain
temperatures of 140°F. This will vary depending on install location water supply temperature and pressure. A
qualied service person should adjust the cooling solenoid valves should the drain temperature be other than
desired. Refer to section 7.0 Service on page 26 for
adjustment instructions.
DRAIN CONNECTIONS
The drain connection must be 1” IPS down, preferably
with one elbow only, maximum length of 6 feet and piped
to an open air gap type drain. Use copper only.
Figure 3
CAUTION
In order to avoid any backpressure in the
steamer, do not connect solidly to any drain
connection.
The drain piping must consist of temperature
resistant material, greater than 160°F, and
be of adequate diameter not to cause ow
restriction. Improper materials may deform
and cause restrictions, thus affecting performance.
INSTALLATION
4
Page 7
Installation Instructions
WATER QUALITY
The water supply connected to this steamer should contain no more than 2.0 grains of hardness per gallon with
pH from 6.5 to 8.0. This degree of hardness and pH can
easily be obtained with the use of a properly maintained
water softener.
Water supplies vary from one location to another. A local water treatment specialist should be consulted before
installing any steam generating equipment.
Untreated water contains scale producing minerals which
can precipitate onto the surfaces in the boiler. Due to the
temperatures in the boiler, the minerals can bake onto the
surfaces and components. This can result in early component failure and reduced product life.
Mineral scale on components causes several problems:
1. The surfaces of the heating devices become coated
with scale, reducing the heat transfer efciency. This
can produce hot spots on the heating elements and
result in premature failure.
2. The water level probes become coated with scale.
Scale will bridge across the probe insulator from the
metal extension which senses the water level in the
boiler. Once this scale becomes wet, the water level
control is unable to maintain the proper water level in
the boiler. This situation may cause an electric heat-
ing element to fail if the element is not adequately
covered by water.
ELECTRICAL CONNECTIONS
WARNING
Disconnect electrical power supply and place
a tag at the disconnect switch to indicate that
you are working on the circuit.
Electrical grounding must be provided in accordance with
local codes or in the absence of local codes, with the
National Electrical Code, ANS/NFPA70, or the Canadian
Electrical Code, CSA C22-2, as applicable.
Use copper wire suitable for at least 200oFahrenheit
(90oCelsius). The steamer must be grounded. The wiring diagram is located on the right side panel as you face
the steamer.
Strainers and lters will NOT remove minerals from the
water.
Refer to REMOVAL OF LIME SCALE DEPOSITS.
VENT HOOD
Some local codes may require the steamer to be located
under an exhaust hood. Information on the construction
and installation of ventilating hoods may be obtained from
Vapour Removal from Cooking Equipment, NFPA standard No. 96 (latest edition).
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INSTALLATION
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Testing Procedures
CAUTION
Live steam and accumulated hot water in the
compartment may be released when the door
is opened.
Once the steamer is installed and all mechanical connections have been made, thoroughly test the steamer before
operation.
1. Check that proper water, drain and electrical connections have been made.
2. Turn main power switch ON. After approximately 15
minutes, the READY light should come on, indicating
that the water temperature is 205° Fahrenheit.
3. When the READY light comes on, set timer to the
“5 minute” position. With door open, observe that
no steam is entering the compartment and that the
COOKING light is OFF.
4. Close compartment door. The COOKING light should
now be illuminated and steam should be heard entering the compartment after about 45 seconds.
6. Open compartment door and observe that steam supply to chamber is cut off. (READY light should again
come on as COOKING light goes off.)
7. Close compartment door and let cooking cycle nish.
When the timer returns to “0” position, a buzzer will
sound signalling the end of the cooking cycle. Buzzer
must be manually turned off by setting the timer to its
OFF position.
8. To shut down steamer, turn main power switch OFF
and leave compartment door slightly open.
5. Check drain line to ensure that water from cold water
condenser is owing through the drain line.
INSTALLATION
6
Page 9
CAUTION
Live steam and accumulated hot water in the
compartment may be released when the door
is opened.
CAUTION
An obstructed drain can cause personal injury
or property damage.
CONTROL DESCRIPTION
1. Main Power Switch
ON - The boiler will automatically ll and begin heating to the preset standby temperature.
OFF - The boiler will drain.
DELIME - Closes the drain valve while CLR liquid
is being poured into the generator during the delime
procedure.
2. Ready Light - Indicates the temperature has reached
205°F and that the steamer is ready to begin cooking.
3. Cooking Light - Indicates that a cooking cycle is in
progress.
4. Timer - Set the cooking time (0 to 60 minutes) or
constant steam. Steam cooking will begin when the
door is closed. The cooking cycle will be interrupted if
the door is opened during the cooking cycle; resume
cooking by closing the door.
When done, a buzzer sounds and steam supply to the
cooking chamber will cease. Turn the timer OFF to stop
the buzzer.
BEFORE FIRST USE
Clean the protective oils from all surfaces of the steamer. Use a non-corrosive, grease dissolving commercial
cleaner, following manufacturer’s directions. Rinse thoroughly and wipe dry with a soft clean cloth.
COOKING WITH THE STEAMER
PREHEAT
Turn the main power switch ON. When the READY light
comes on, set the timer to 1 minute to preheat the com-
partment. This should be done when the steamer is rst
used for the day or whenever the chamber is cold. The
door should be closed during the preheat cycle. The
COOKING light will be lit. When the buzzer sounds, set
the timer to the OFF position. The steamer is now ready
to cook.
Operating Instructions
COOK
With compartment preheated and READY light ON, place
pans of food into the compartment and close the door.
Set timer to desired cooking time. (The cooking cycle
may be interrupted at any time by opening the door. To
resume operation, close the door.) Steam will ow into
the compartment and the COOKING light will be lit.
At the end of the cooking cycle, the buzzer will sound, the
COOKING light will go off and steam supply to the compartment will cease. Turn the timer to the OFF position to
silence the buzzer.
CONSTANT STEAM COOKING - This mode will give
continuous steam to the cooking chamber until the operator either turns the timer to the “OFF” position, or turns
power OFF to the steamer.
When cooking is complete, or not in use, the constant
steam cooking feature should be shut off. This prevents
the boiler from running unnecessarily. This will help conserve water, and will reduce boiler maintenance.
SHUT DOWN
Turn main power switch OFF. The boiler will automatically blow down. Leave the compartment door open to
allow the inside to dry out. For an extended shutdown,
turn the main power switch OFF; turn power and water
supply OFF.
DRAINING THE BOILER
Drain the boiler after each day’s use to ush out minerals
and minimize scale build-up. The boiler drains automatically for approximately 4 - 6 minutes after the main power
switch is turned off.
Each compartment is equipped with a removable
drain screen. Frequently check the drain screen for
accumulation of food particles. Should food particles
accumulate against, or clog the drain screen, remove
it, clean it thoroughly and then replace it in its original
position
Frequently check that the compartment drain and plumbing is free of all obstructions. Never place food containers, food or food portion bags in the cooking compartment in such a way that the compartment drain becomes
obstructed.
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OPERATION
Page 10
Cooking Tips
Your steamer efciently cooks vegetables or other foods
for immediate serving. Steam cooking should be carefully
time controlled. Keep hot-food-holding-time to a minimum
to produce the most appetizing results. Prepare small
batches, cook only enough to start serving, then cook additional amounts to meet demand. Separate frozen foods
into smaller pieces to allow more efcient cooking.
Use a pan cover for precooked frozen dishes that cannot
be cooked in the covered containers in which they are
packed if they require more than 15 minutes of cooking
time. When a cover is used, approximately one-third additional cooking time is necessary.
Cooking time for frozen foods depends on amount of de-
frosting required. If time permits, allow frozen foods to
partially thaw overnight in a refrigerator. This will reduce
their cooking time.
PREPARATION
Prepare vegetables, fruits, meats, seafood and poultry normally by cleaning, separating, cutting, removing
stems, etc. Cook root vegetables in a perforated pan un-
less juices are being saved. Liquids may be collected
in a solid 12 inch by 20 inch pan placed under a perforated pan. Perforated pans are used for frankfurters,
wieners and similar items when juices do not need to be
preserved. Solid pans are good for cooking puddings,
rice and hot breakfast cereals. Vegetables and fruits are
cooked in solid pans to preserve their own juices. Meats
and poultry are cooked in solid pans to preserve their own
juices or to retain broth. Canned foods may be heated in
their opened cans (cans placed in 12 inch by 20 inch solid
pans) or the contents may be poured into solid pans.
ACCEPTABLE PAN SIZES
The steamer accommodates combinations of 12” x 20”
pans, solid or perforated.
COOKING HINTS
Your steamer efciently cooks vegetables or other foods
for immediate serving. Steam cooking should be carefully
time controlled. Keep hot food holding-time to a minimum
to produce the most appetizing results. Prepare small
batches, cook only enough to start serving, then cook additional amounts to meet demand.
PREPARATION
Prepare vegetables, fruits, meats, seafood, and poultry normally by cleaning, separating, cutting, removing
stems, etc. Cook root vegetables in a perforated pan.
Other vegetables may be cooked in a perforated pan un-
less juices are being saved. Liquids can be collected in a
solid pan placed under a perforated pan.
Perforated pans are used for frankfurters, wieners, and
similar items when juices do not need to be preserved.
Solid pans are good for cooking puddings, rice and hot
breakfast cereals. Vegetables and fruits are cooked
in solid pans in their own juice. Meats and poultry are
cooked in solid pans to preserve their juice or return broth.
Canned foods can be heated in their opened cans (cans
placed in solid pans), or the contents may be poured into
solid pans. DO NOT place unopened cans in the steamer.
Frozen Food Items
Separate frozen foods into smaller pieces to allow more
efcient cooking.
Use a pan cover for precooked frozen dishes that cannot
be cooked in the covered containers in which they are
packed if they require more than 15 minutes of cooking
time. When a cover is used, approximately one-third additional cooking time is necessary. Cooking time for fro-
zen foods depends on the amount of defrosting required.
If time permits, allow frozen foods to partially thaw overnight in a refrigerator. This will reduce their cooking time.
Number of Pans Accommodated
Model
1” 2.5” 4” 6”
PS-3E 6 3 2 1
PS-6E 12 6 3 2
Depth of Pan
OPERATION
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Page 11
Suggested Cooking Guidelines
PRODUCT
Eggs 10 - 12 8 dozen
Scrambled 15 4 dozen
Hard Cooked 25 2 lb
Rice, long grain (cover with 4 cups water/lb.) 25 2 lb
Pasta (Place perforated pan inside solid pan, cover with cold water)
Spaghetti, regular/vermicelli 12 -15
Macaroni, shells/elbows 15 - 18
Lasagne noodles 15 - 18
Frozen Casseroles, Lasagne 35 Full Pan
Meat Loaf, 3 - 5 lb each 40 15 lb
Ground Chuck Beef 20 - 25 10 lb
Baked/Refried Beans 9 10 lb can
Chicken - Breasts, Legs, Thighs 20 15 lb
Frozen Turkey Breasts (2) 90 6 - 7 lb each
Hot Dogs 3 80 - 100
TIMER SETTING
(minutes)
WEIGHT PER
PAN
SEAFOOD
Clams
Frozen 10 - 12 3 dozen
Fresh, Cherrystone 5 - 6 3 dozen
King Crab, Frozen
Claws 4 2 ½ lb
Legs 4 - 6 4 ½ lb
Shrimp, Frozen, 10 per lb. 5 4 lb
Lobster Tail, Frozen 6 10 lb
Lobster, Live, 10” - 12” 5 4 per pan
Scallops, Fresh 4 3 lb
Scrod Fillets, Fresh 3 - 5 4 lb
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OPERATION
Page 12
Suggested Cooking Guidelines
PRODUCT
VEGETABLES
Asparagus Spears
Frozen 10 - 12 3 dozen
Fresh 5 5 lb
Beans
Green, 2” cut, Frozen/Fresh 6 5 lb
Lima, Frozen 8 5 lb
Broccoli
Spears, Frozen 8 4 lb
Spears, Fresh 6 5 lb
Florets, Frozen 6 5 lb
Carrots
Baby Whole, Frozen 8 7 lb
Crinkle Cut, Frozen 7 - 8 4 lb
Sliced, Fresh 11 9 lb
TIMER SETTING
(minutes)
WEIGHT PER
PAN
Cauliower, Florets
Frozen 6 4 lb
Fresh 7 - 8 5 lb
Corn
Yellow Whole Kernel, Frozen 5 5 lb
Cobbettes, Frozen 8 27 ears
Corn-on-Cob, Fresh 10 - 12 18 ears
Peas, Green 6 5 lb
Potatoes, Whole Russet 55 40 lb
Zucchini, Slices 8 10 lb
Canned Vegetables 6 10 lb can
Frozen Mixed Vegetables 6 - 7 5 lb
OPERATION
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Page 13
WARNING
Disconnect the power supply to the appliance
before cleaning or servicing.
CAUTION
Do not use cleaning agents that are corrosive.
CAUTION
The appliance and its parts are hot. Use care
when operating, cleaning and servicing the
appliance.
CAUTION
Live steam and accumulated hot water in the
compartment may be released when the door
is opened.
At the end of each day, or between cooking cycles if necessary:
1. Turn main power switch OFF.
2. Remove pans and racks from compartment and wash
in sink.
3. Wash compartment interior with clean water.
Cleaning
GUIDELINES FOR MAINTAINING STAINLESS STEEL
SURFACES
There are three things that can break down stainless steel
and allow corrosion to develop:
1. Abrasion;
2. Deposits and water;
3. Chlorides.
Avoid rubbing with steel pads, wire brushes, or scrapers
that can leave iron deposits on stainless steel; instead,
use plastic scouring pads or soft cloths. For stubborn
stains, use products such as Cameo, Talc, or Zud First
Impression. Always rub parallel to polish lines or with the
grain.
Hard water can leave deposits that promote rust on stain-
less steel. Treated water from softeners or certain lters
can eliminate these mineral deposits. Other deposits
from food or lubrication must be properly removed by
cleaning. Use mild detergent and non-chloride cleaners.
Rinse thoroughly. Wipe dry. If using chloride containing
cleaners or sanitizers, rinse repeatedly to avoid stainless
steel corrosion. Where appropriate, apply a polish rec-
ommended for stainless steel (such as Benet or Super
Sheen) for extra protection and lustre.
4. Use warm soapy water with a cloth or sponge to clean
exposed bead of door gasket, rinse with warm clear
water and wipe with a dry cloth.
5. Wipe surfaces which touch door gasket with a cloth
or sponge and warm soapy water, rinse with warm
clear water and wipe with a dry cloth. Do not apply
food oils or petroleum solvents or lubricants directly
to door gasket or surfaces which touch door gasket.
6. Wipe all solids away from drain opening in compartments to prevent clogging.
7. Keep cooking compartment drain working freely. After cooking grease producing foods, operate steam
with compartment empty for 30 minutes at end of the
day, or pour 1/2 gallon of warm soapy water down the
drain, followed by 1/2 gallon of warm clear water.
8. Leave door slightly open when steamer is not in use.
Weekly, or more often if necessary:
Clean exterior with a damp cloth and polish with a soft dry
cloth. Use a non-abrasive cleaner to remove discolouration.
CAUTION
An obstructed drain can cause personal injury
or property damage.
11
OPERATION
Page 14
Condenser Maintenance
WARNING
Disconnect the power supply to the appliance
before cleaning or servicing.
CAUTION
Live steam and accumulated hot water in the
compartment may be released when the door
is opened.
CAUTION
The appliance and its parts are hot. Use care
when operating, cleaning and servicing the appliance.
COLD WATER CONDENSER
The steamer is equipped with a cold water condenser
in the rear of the cooking chamber which helps to condense the steam prior to discharge into the drain. The
steamer freely vents itself by the negative pressure created by the condensate water drainage. This negative
pressure prevents steam leakage around the door gasket
and helps draw the steam through the cooking compartment. Steam leakage at the door may indicate a plugged
or improperly installed drain.
REMOVAL OF SCALE DEPOSITS
It is recommended that your steamer be delimed once a
month, or more often if necessary.
Should your steamer develop a heavy build-up of lime
scale deposits, use CLR.
Before beginning deliming procedures, ensure that water
is not overowing into the cooking compartment.
The generator tank has a removable sealed tank cover.
The main purpose of the removable cover is for inspection of the interior of the tank for lime build up and easy
removal of large pieces of lime that will not ush out drain.
Should the tank cover have to be removed, check condition of sealing gasket before replacing cover. The hold
down bolts are to be tightened to 160 inch pound torque
each.
1. Drain steam generator by setting the main power
switch to OFF. Set cooking timer to “OFF”.
2. Set the main power switch to DELIME.
3. Delime port (A) is located on left side at rear of unit.
Unscrew hex plug from elbow to allow CLR solution
to be poured in using a tube and funnel. Pour in 28
ounces of solution into the generator (pour slowly to
avoid spillage). Remove tube and funnel.
4. Screw the hex plug back into the elbow so that it is
sealed.
5. Turn main power switch to ON.
6. Allow steamer to remain in READY cycle for 1-1/2
hours, then turn main power switch OFF and allow
generator to drain.
7. FLUSH CYCLE: Turn main power switch to ON.
When READY light comes on, turn main power switch
to OFF to ush generator. Repeat this step three
times to completely ush generator.
8. Clean exterior and interior. Use a mild solution of
soap and water. Rinse with clean cloth. Dry with
soft cloth. Leave compartment door open when not
in use.
9. The steamer is now ready for use. Turn off for overnight shutdown.
NOTICE
Contact the factory, the factory representative
or local service company to perform maintenance and repairs.
WARNING
Read and follow instructions on the CLR
bottle. Use plastic or rubber gloves to avoid
skin contact. If CLR comes in contact with
skin, rinse with clean water.
MAINTENANCE
Figure 4
12
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